*  Exported from  MasterCook  *

                   BRUSHCHETTA WITH SAUTEED ESCAROLE

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Breads                           Ethnic
               Italian                          Vegetarian

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2       tb           Raisins
  2       tb           Pine nuts
    1/3   c            Kalamata olives -- pitted and
                       -quartered
  1       md           Head escarole
  4       tb           Extra-virgin olive oil, plus
                       -more for drizzling on bread
  3       cl           Garlic -- peeled and finely
                       -chopped
                       Salt
  6                    Thick slices country bread
  3       cl           Garlic -- peeled and cut in
                       -half

 Place raisins in a small bowl and cover with warm
 water for about 20 minutes or until they plump up.
 Drain. In a small saute pan, toast the pine nuts by
 stirring them frequently over medium-low heat. As soon
 as the pine nuts are light brown transfer them to a
 small dish. Remove any wilted or bruised leaves from
 escarole. Wash well under cold running water. Drain
 and cut into strips. Place the olive oil, garlic, and
 escarole into a large sauce pan.  Season with salt to
 taste. Saute over medium low heat until the escarole
 is tender, about 10 minutes. A few minutes before the
 escarole is ready, add the raisins, pine nuts and
 black olives and toss. Grill or lightly toast the
 bread. Rub with the cut sdie of the garlic cloves and
 drizzle with olive oil.  Distribute the escarole over
 the grilled bread and serve immediately.

 Nutritional info per serving: 356 cal; 8g pro, 36g
 carb, 22g fat (53%)

 Source: Verdura, Vegetables Italian Style (Morrow)
 Miami Herald, 9/7/95 format: 8/7/96, Lisa Crawford



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